Cooking 101: Eggs

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Eggs are kind of food that can be served at breakfast, lunch, dinner or even in-between meals, and in a variety of ways.

Here’s 5 ways on how to cook your eggs:



• Make sure that eggs are at room temperature before you start to cook them. Cooking cold eggs will
Make their shells crack.
• Put just enough tap water to cover the eggs.
• For soft-cooked eggs, simmer eggs for 5 to 7 minutes; 10 minutes for hard cooked.
• Do not overcook eggs in the shell; this produces a green ring around the egg yolk that is not appetizing.


• Use 2 to 3 beaten eggs at a time.
• The secret to good, creamy scrambled eggs is cooking it over low fire and patiently stirring it for 5 to
7 minutes until soft or fairly firm and just holding its shape.
• Add about 1/4 cup evaporated milk to have a creamier, softer scrambled eggs.
• If the scrambled eggs are overlooked and stiff, quickly stir in a teaspoon of butter or cream.
• For variety and appeal, sprinkle a tablespoon of your favorite herbs.


• Use fresh eggs for poaching. Start with water that’s at a rolling boil, adding a little vinegar to help the whites cling.
• Break the egg into a small bowl or cup and gently slide it into the boiling water. The bubbles of the boiling water will trap the whites and shape it into an oval. Lover the heat and simmer until egg is cooked.

• There are three kinds of omelet: folded, flat (locally called torta) and soufflé
• Whisk together 2 eggs and 2 tablespoons evaporated milk until the whites and yolks have blended well.
• It is preferable to cook omelets in a non-stick skillet. Melt butter or oil just until it sizzles when whisked with water.
• Pour in egg mixture. With the back of a turner or spatula, push cooked portions at edges toward center so the uncooked portions flow into the hot pan surface. Tilt pan and move cooked portions as necessary.
• when top is thickened and no visible liquid egg remains, fill with about 1-2 cup of your choice filling. Fold omelet in half over the filling by using the turner. Invert onto plate with a quick flip of the wrist.


• Whisking or beating egg whites increases the volume to as much as eight times the original volume.
• Use a clean, dry, oil-free copper or aluminum bowl.
• Egg whites do not form a meringue if there are traces of yolk, oil or water.
• A pinch of salt or cream of tartar added before beating the whites helps it to stiffen for a sturdier meringue.
• Sugar, which helps stabilize the structure of the whites, must be added only when whites begin to stiffen to make a glossy meringue.
• Start beating egg whites at low speed, increasing only to high when it starts to break up and becomes frothy.
• If egg whites are over-beaten, the smooth meringue breaks up and becomes grainy; to remedy, add one more egg white for every 4 whites used and beat for 30 seconds or until smooth.

Try to use these different ways of cooking eggs with your recipes.

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